More from the Morton Salt Book
(Page 8 of 13)
January/February 1973
By the Mother Earth News editors
Cut the meat, season, and grind just the as for making fresh pork sausage.
RELATED CONTENT
A GOOD SAUSAGE GRINDER WITH STUFFER SPOUT Different size plate makes it easy to put up sausage. Size of plates pictured below: 3/4, 3/8, 3/16 and 1/8 inch holes.
There are many delicious types and kinds of sausage that can be made with beef and pork. Any clean cuts of meat can be used, and different combinations of meat and seasonings used to suit individual tastes. Tender-Quick cures faster than regular salt, brings out a pleasing rich color, and intensifies the natural flavors of the meat.
BOLOGNA SAUSAGE Excellent bologna sausage can be made by combining one part pork, with 1 1/2 parts beef: For example, 10 lbs. pork and 15 lbs. beef, or 40 lbs, pork and 60 lbs. beef. The following recipe is based on the larger quantity, which would make a total of 100 lbs of meat.
60 lbs. beef trimmings
40 lbs. pork trimmings
3 lbs. Tender-Quick
3 to 4 oz. black pepper
1 1/2 oz. coriander
1 oz. mace
Onions if desired.
Mix 2 lbs. Tender-Quick with the 60 lbs. chilled beef trimmings and grind, using the coarse grind ing plate. After grinding, spread the meat in a cool place and let it cure for 48 hours. Grind the 40 lbs. chilled pork trimmings with 1 lb. Tender-Quick and let cure. After 48 hours, regrind the cured beef, using 1/8" hole plate.
Then add the pork and grind the mixture again. Add the seasoning and mix thoroughly. A small amount of water will help to mix. 30 to 40 minutes is not too long for thorough mixing. Stuff the sausage tightly into beef or muslin casings and allow to hang in a cool place over night. Then hang the sausage in a smokehouse heated to 110 to 120° and smoke to a rich brown color, about 2 or 3 hours.
Put the hot smoked sausage immediately into water heated to 160-175° F. and cook until they float or squeak when the pressure of the thumb and finger on the casings is suddenly released. The cooking time ranges from 20 to 90 minutes, depending on the size of the casings. Plunge the cooked sausage into cold water to chill. Hang in a cool, dry place for future use.
SUMMER SAUSAGE Summer Sausage is a hard, dry sausage that is highly seasoned and will keep for a long time if stored in a dry place where it does not mold. A good Summer Sausage is made as follows
20 lbs. lean beef
10 lbs. lean pork Cut the meat into small pieces and thoroughly mix pork with the beef. Then grind it once, using a plate with 3/16" holes. After the grinding, spread out the meat and add the following seasonings uniformly: 1 lb. Tender-Quick
2 1/2 oz. finely ground black pepper
2 1/2 oz. sage
1 oz. cane sugar
1/2 oz. whole white pepper
Garlic finely ground if desired.
Thoroughly mix the seasoning by kneading it into the meat, and regrind, using a plate with holes, until the meat has been ground very fine. After the meat is seasoned and ground, spread it on wax paper in a cool, dry place for 3 or 4 days. Then stuff into casings and tie into 15 or 20" lengths. Rub the casings liberally with Sugar-Cure. Hang up and allow to dry and age for some time before using. Summer Sausage may be smoked in a cool smoke if desired.
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